Sunday, September 27, 2009

Chicken and Dumplings

PREP: 1 hour, with pressure cooker

1 whole frying chicken
3 stalks celery, sliced
4 carrots, sliced
1/2 medium onion, chopped
2 cans cream of chicken soup
1/2 tsp parsley
1/2 tsp thyme
1 clove garlic
salt and pepper to taste
1/2 tsp Tabasco or Cholula sauce, optional
1/2 cup peas, optional
3 1/4 cups Bisquick mix
1 cup milk

Pressure cook the chicken with salt and pepper and enough water to cover 2/3 of the chicken for 30 minutes (time starts after pressure valve starts wobbling). Or, if not using pressure cooker, simmer partly covered for 2 hours. Cool and debone, reserving the broth and chicken and discarding everything else. Cut larger pieces of chicken into bite-sized pieces.

For the dumplings, mix Bisquick and milk to make a dry dough. Bring broth back to a slow boil and add in small spoonfuls of the dough. Allow to simmer for 5 minutes, then add chicken and all other ingredients and simmer, covered, for 10 more minutes. Add more water/broth, or simmer uncovered on low to allow to thicken, depending on desired consistency.

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